Potato Curry with Yogurt Gravy
Potato Curry With Yogurt
This recipe consists of potatoes combined with a creamy yogurt gravy its a nice creamy gluten-free recipe. It tastes great with Puris.
Ingredients
- 2 large boiled potatoes
- 2 tbsp oil
- 1/2 tsp cumin seeds jeera
- 1/8 tsp asafetida hing
- 2 tsp besan gram flour
- 1 bay leaf
- 4 tbsp yogurt dani, curd
- 1 tsp grated ginger
- 1 tsp green chili finely chopped
- 1 tbsp doriander powder dhania
- 1/2 tsp turmeric haldi
- 1/2 tsp peprika
- 1/4 cup cilantro finely chopped hara dhania
- 1-1/2 cup water use as needed
Instructions
- Boil the potatoes until they are tender. Peel and cut them in bite size pieces.
- Mix the yogurt, ginger, green chilies, turmeric powder, coriander powder and paprika into a paste. Set aside.
- Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready. Add the cumin seeds and asafetida. After the cumin seeds crack, add the bay leaf and besan (gram flour). Stir for about half a minute until the besan (gram flour) is golden-brown.
- Add the yogurt paste and stir-fry for about 2 minutes on medium heat until the paste starts leaving the oil from the sides.
- Add about one cup of water. After the gravy boils, let it cook on low-medium heat for 4 to 5 minutes. Adjust the water in gravy to your liking.dd the potatoes and let it cook for 2-3 minutes.
- Add the cilantro and salt and continue to cook for a few minutes. Serve with any kind of bread.
Notes
Suggestions
Use variety of vegetables, such as green peas, carrots, and cauliflowers, as a substitute for the potatoes. The recipe for the gravy remains the same. Serve with Matar Paratha, Gobi Paratha.
Tried this recipe?Let us know how it was!
95 Responses
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So delicious! Also delicious with some mangodi added (available at Indian stores). Thank you again, Manjulaji, for your excellent recipes!
thank you so much for teaching us, im a chef and i enjoy learning from you!
I’m so looking forward to trying this. I can almost smell it and my mouth is watering. Thank you for sharing. Namaste
Helen, thank you
I’ve been a fan of your recipes for many years. It would be nice to have the Indian names for the dishes. Regards.
Tosh, thank you good suggestion.
I really wanted to make this but my yougurt kept curdled. I tried twice and both times it started curdled. I was using ghee instead of oil and non-fat yougurt. The first time I took yougurt out of the fridge and mixed the spices and added it ghee. The second time, I warmed up the yogurt a bit before adding. I am not sure what I did wrong. can you please tell me? I beat the yogurt with spoon for few mins before adding both times.
If you use some sour cream, or whipping cream (or a mix), that helps. It kept mine from breaking/curdling. It’s the lack of fat that causes it.
Try adding less ginger n remove it after the gravy is prepared. Ginger with yogurt makes it curdle when added in large quantity or overcooked in flame.
Niveta, thank you I appreciate
Hi Madam,
Can we use normal chili powder instead of peprika?
Vaishnavi Ramesh, Yes
I used green beans instead of the potatoes and it turned out fantastic, next time I’ll try the potatoes or maybe cauliflower. Thank you!
Hi,
You didn’t use bay leaves.
You can 1Tbsp Sour Cream for some richness ….
This is a nice dish but I fry the chilies, ginger and spices except for the coriander and cumin- I dry roast the cumin seeds. I also lightly fry the besan flour with the spices and add a little to the yogurt/whey or water mixture. I use fresh whey instead of water. You could also add some yellow mustard powder and use black mustard seeds instead of cumin seeds or both if you like. I added some curry leaves when frying as well, with or without the bay leaf is okay. Flavourful and simple dish to make. Thank you!
This aloo dish is delicious and the step-by-step instructions were better than any cooking television show! Thanks so much for helping a less gifted chef (me) ! 🙂
I tried this recipe yesterday. It turned out to be really good! I used mixed veg along with potatoes. And also added some minced garlic to the tadka. Thank you for sharing this recipe.
Hi
I tried it out …really very yummy …although i waslavking chilies and dhanya…still very tasty.
I have enjoyed watching several of your very well organized and straightforward videos. It is such a pleasure to listen to your voice and in this way learn more about Indian cuisine.
The potato curry in yogurt gravy is a great recipe to be able to share with my friends. Thank you for your wonderful presentations!
Manjula Aunty Namaste It is such a blessing to have a website like yours…….. No more can cooks threaten us that they would quit cooking…….
I tried this gravy and had it with puffed rice……Amazing is not the word.
Thank you so much for sharing your recipes with us 🙂 would want to meet you in person to thank you.
very nice recipe.thank u very much for posting . we can serve with poori, chapathi as a side dish. please let me know
Dear Manjula Aunty
Thank you very much for your wonderful website. I love the part that every recipe here is without onion and garlic. I tried this recipe and it became one of my husband’s favorite gravies 🙂 it’s very quick & easy to make n very delicious too 🙂 thank u very much once again.
thanks for your lovely recipes A variation i make to this dish is I add raw mango grated at instead of yoghurt and it turns out really well as well
Very impressive results! There weren’t any leftovers after I made this last night. I love the fact you can get the creamy taste without taking in a ton of calories by not having to add a lot of yogurt.
I did puree the paste in a Magic Bullet and it thickened up nicely once it was it was cooked. Thank you for posting a recipe that was easy and fast to conjure up. 🙂
Namaste!
This is a delicious recipe. Manjula, your website is fantastic! I love that each recipe has a video with it. It’s so helpful to see what the ingredients look like, especially the spices. It’s also helpful to see how you prepare the ingredients, for example, how you chop the vegetables and how the cumin seed should sizzle, in order to test the heat of the oil. I’m now cooking only vegetarian Indian food because of you. I notice I’ve been feeling better, since eating all this fresh, flavorful, Indian food. Thank you!
I am loving this site. This too went down well with my family. Love vegetarian recipes without onion and garlic. Will try out all recipes listed here 🙂 .
Hello Manjula anty,
Today I was looking for something new and different for lunch. I saw Potato curry recipe and prepared that………it was awesome. I would like to thank you.
I was looking for something vegetarian as he prefer veg.
He likes it:))
I tried out this recipe 2dy Mrng and it turned out awesome! I love all your recipes very much as they are so easy to make, My son love this gravy very much thanks for nice recipe
Namaste Manjula Auntji
Your potato curry looks yummy.. and i am going to try it out soon. I hope to view more videos from you in the near future. I have bookmarked you site 🙂
I am Rajesh from Malaysia. Thank you for sharing your potato curry receipe. I am into software development but trying to learn Indian cooking. Now a days it is hard to find a modern girl who is expert in cooking so i am picking up cooking skills so that in future i will teach my wife just like how my dad taught my mother how to cook. haha…
Hello Aunty,
I loved ur recepie.
i am trying today…Yestrday i tryed ur almond cookies for my 7 yr old son.I wanted him to eat something just before he leaves fr his school but dint find anything interesting….He had 2 cookies toay morning n was happy..I put m&m on each cookie to make it interesting for him to eat..:)
PL let me know more hndy recepie for his luch but something which only included whole wheat in it..Thnxs for doing this favour on all of us..
Hi Manjula Aunty, I love your recipies, would love to get a recipie for Punjabhi Kadhi Pakoda.Thank you
Thanks for the recipe, it was simple and deliciou
need recipe
Namaste Manjula:
This potato curry was very good. Enjoyed it with rice and mixed vegetables. It was incredibly delicious. Thank you so much for your wonderful recipes.
Dear Aunty,
The curry was sooo good and so easy to make. We all loved it.
Thanks a lot.
Deepa
I made this to bring to a potluck party and it was a big hit. Everybody wanted more. I love all of your recipes. Thank you for teaching Indian cooking! And an extra special thanks for all of the vegan recipes! I made this particular one with coconut milk instead of yogurt.
Hi Manjula aunty ,
I have tried this recipe and it is very yummy,because on that day i don’t have vegetables in home so it’s very and tasty……….i am also trying your other recipes…. thanks.
I tried out this recipe and it turned out awesome! I love all your recipes as they are so easy to make and your videos are amazing!
Dear Manjula,
I cooked this dish and it was delicious. My husband liked it too. Thank you for the recipe and the very helpful video.
I am learning how to cook Indian food –couldn’t learn it from my mother,an excellent cook, as she never measured a thing! I certainly need a recipe!
Thank you again. I have bookmarked this site.
Manjula Aunty,
Thanks for Your receipe…..its simple and tasty….i have added little garam masala to it…..so it was tasting good….thanks
Hello Aunty
Can we have this with white rice??
Hi Manjula,
Thank you for inspiring me and your really well explained video’s and recipes! I finally made it to make paratha’s last weekend and my (indian) fiancee loved them! I am glad I can offer him some good indian food as a Dutch, since the my country-cuisine is a bit taste-and colorless… 🙂
You are the best sweatheart. You inspire me everytime I search for a recipe of your culture. Thank You Dearly!!!! Flaz
Hi Aunty,
My yogurt always curdles when i use it in curries !! Ends up looking like scrambled eggs in the curry.
Please help ! Yours look great.
Thank you.
Amy, when you add the yogurt mixture to the hot pan have a whisk to immediately start mixing the yogurt into the chickpea/spices. Another problem could be your pan is too hot. After you add the chickpea flour, you burner should be only on medium heat. Chickpea flour is delicate and does not need high heat like you need for the initial start of sizzling the cumin seeds in hot oil.
Once the cumin have sizzled for a few seconds, lower the stove temperature to medium. If you have an electric stove, remove the pan from the element for a minute until the element cools off slightly. Then return to the pan and finish letting the chickpea flour turn golden.
Thank u ji 🙂 I will try your suggestion !
Manjulaji….. thanks for this simple recipe it tastes really gud….my son loved it….i will add carrots and green peas when i make it next time….it taste really gud with rotis….thanks for all ur simple recipes….
Namaste Auntyji,
I prepared curry last night. It comes really well within minutes. My husband appreciates the combi of sabji with Parantha.
Thanks Auntyji!
I just found this website a few days ago!!!!!! Manjula everyday I come home and am excited to watch a new recipe being made. I have an indian friend who has been teaching me how to cook recipes, but she’s not always available when I want to make Indian. I made the cabbage kofta and it was one of my favorite things I’ve ever eaten!!!!! You are a pleasure to watch keep up the good work! Namaste
Thanks for this recipe. I’ve cooked several of your dishes and so far this is our favourite!
Thank you for sharing this lovely curry recipe with yogurt. I just finished making it, but didn’t have all the right spices. Nonetheless, I thought it was right tasty!
Could you make more dishes with a curry yogurt gravy? How do you keep the yogurt from breaking– what does breaking mean?
Many thanks!
Dear Manjula Aunty,
I have tried this recipe it and it came out very nicely.Thanks .Please add few mor recipes with different veggies.
Paromita
Dear Manjula aunty,
I love all your recipes. They are so quick and easy to make and great without onion or garlic. Keep adding new ones. I love them all. Thanks for your service.
Pushpa.
Dear Manjula,
I love your videos! They’re worth a shelf of cookbooks.
In your potato in yogurt gravy recipe, I had a big hint as to your location. You named coriander/dhania as “cilantro” Nobody, but nobody, in the English-speaking world uses that Spanish word other than Americans. Then I looked up your bio, and, sure enough, you’re out in Southern California.
I don’t hold it against you though. You’re doing the world a tremendous service.
I visit your site from time to time to get new ideas. Thank you.
made this in 15 minutes, was simple and fabulous. Added a whole green chili, and a good squeeze of lemon juice at the very end- really picked up the flavors. Thank you!
Hi aunty,
I’m a student from India living by myself here in the US. I didn’t cook at all before I came here and now I miss Indian food so much! Thanks to your website (and your helpful videos) I can get a taste of home from time to time!
Thank you!
I just need two clarifications Is the patato in this dish sweet patato or normal patato? .
I had one doubt , if yogurt is mixed with the chouk , will the yogurt not break? I also see in the videos that the yogurt looks pretty solid cream , how is this . As we normally make or get curd which is not do thick, does this make any difference
Thank you
Dear Manjula JI,
Thanks you for providing delicious receipies ..
Jai Shri Krishna Manjulaben,
Am not good at all in cooking until I came across your website and started off with this potato subji with yoghurt. I couldn’t believe how simple this tasty recipe was. I made the first time as a surprise to my wife and she loved it, the second time was even better with paneer and I was loved even more by her 🙂
Well, today am making it for the third time and have tried it with chick peas and sweetcorn and it tastes yummy. I have increased the quantity of some of the ingredients to suit my taste without changing the recipe overall.
I just wanted to Thank You ever so much with the time and effort that you have put together to bring a simple batetanu shak recipe that now I can proudly tell my friends that I can cook them a good dish. Without you Manjulaben, I wouldn’t have done it.
Once again, Thank You so much and keep up the excellent work. Much appreciated and look forward to trying out your other recipes.
Thanks Manjula aunty, i loved this recipe and tried it. It turned out to be real simple but very awsome curry.Its done within no time and very yummy. Keep posting such recipes and once again thank you so much.
DEAR MANJULA JI, I would like to thank you for making the cooking so interesting as we get all type of receipes at one place.It has made easier for me to welcome my guests.
Dear Manjula,
Thanks so much for your recipes! I have friends who doesn’t eat garlic and onion and now I know more mouth-watering dishes to make, ie, thanks to you! Keep up with the good work. God bless..
turned out really nice!!! thanks a lot.
Nameste Manjula aunty ji
Hope u and ur family are doing great…auntyji i wanted o ask u something…do u store bought yogurt or u make it at home? actually i don’t like store bought yogurt and i was just wondering if u cud teach me how to make yogurt at home…iam in san diego and don’t know how to go abt it…i tried making it the way i used o india but it didn’t seem to work…i’ll really apprecaite ur help…thank you….
Hi Manula,
I love your website! Thank you so much! I have seen pretty much all of the videos and have tried making many of the dishes at home (aloo gobi, potatoes with yogurt gravy, saag paneer, chana masala, toor dal, gajar al halwa and kheer). They’ve all come out so well. Thanks so much for making to Punjabi cooking accessible to your viewers.
Cinthia
hellow Manjula didi
your recipie is really good. my husband is very happy when i made something new with your recipie.
i have a question , can we use onion in allu sabji? i hardly i can see in your recipie , you don’t use onion. Why?
thanks
PK
I believe she doesn’t use onions (or garlic) because she’s Jain.
kartik
Similarly, Krishna devotees do not consume onion or garlic.
Asafetida (Hing) is used instead: this aids rather than hinders digestion!
Kindest Regards,
Bryan
hi parminder ….Read the FAQs
hello aunty thank you very much for the recipe im a student and it was done completely in 45 mins with rotis nd its tasty thank you very much aunty hope to see many more vegetarian recipes from u
i love this site. your recipes look delicious and they are in step by step detail. and the 2 recipes i made came out gooooooooood, so i will try more
thank u .
I just became vegetarian about a year ago and have discovered the world of wonderfull indian vegetarian food. Thank you for teaching me how to make indian food in my own home! =)
aunty, if I make this curry in advance, and keep it overnight, will it be ok? Or will the potatoes turn soggy? Thank you
Hi,
I am a real fan of your cooking especially desserts.Please tell us some more sweets especially those that are only found in India.
I also want to ask that what if I add some more vegetables with potato.Will that taste good?
Awaiting your reply
Hi,
I just wanted to say your website is wonderful. I’m not Indian, but my fiancee is, and your website has helped me improve my skills in the Indian kitchen. I made the potatoes with gravy yesterday and my fiancee said it was better than his!!
Thanks again!
Hello Vidya,
Kashmere mirch or dagi mirch
where do we get paprika in bangalore (India) , is there any substitute
Hi Sonali,
Instead of yogurt or cream add a tomato after blending.
Manjula
Like everyone else, I am a fan of this site and Manjula too 🙂
I don’t eat yogurt or cream and always get stuck with how to make a better gravy without this. Is there any alternative to heavy cream or yogurt? if yes, please let me know when to add that. Thank you!
Excellent recipe!… I modified it a wee bit by adding 2 tablespoons of heavy cream just before turning off the stove. Very tasty and healthy…..
I luv your cooking so nice and simple I will try this one……..keep us teaching new dishes………..thank you
Hello Sindhu, when ever you are cooking with yogurt salt should be added in the end to prevent the yogurt to break and need to stir the gravey frequently till it comes to boil, let me know if it still happend.
Hi Manjula,
My yogurt always breaks when I make this gravy, inspite of adding the besan.Can you suggest something to prevent this?
Thanks & Regards
-Sindhu
This is the second receipe i tried and it was yummi.thanks
Manjula Jee .. U are the greatest. 🙂 I have a tried a few of your dishes here in lahore and every time they have turned out great and scrumptious.
U are a single guy’s saviour. 🙂
This is a wonderful recipe and video, Manjula! I made it at home today, and it was absolutely delicious. This is the first time I have tried your recipes, but I look forward to many more wonderful dishes.
Also, I found everything I needed at Whole Foods (including hing/asofoetida), except gram flour, which I will get at my local Indian market for next time.
Thank you Manjula,
Your recipes are excellent – the results are like my mothers cooking! I grew up in India but emigrated many years ago. Although I am very happy with my life, I have always missed genuine and simple Indian food. Your recipes have gone some way in addressing this problem. Keep up the good work!
Ashish
Hi auntiji
I couldn’t resist trying this potato curry and the whole family loved it.It’s really delicious. Thanks again for sharing with us.
hi Manjula,
thank you very much, i tryed so for 6,7 of your recepies. and it was very good, my husbent loveded, and every body eles, thanks to you now i now how to cook indian food, keep on the good job, you are very nice.
Hi! We love this delicious video ! The curry looks fabulous and thanks for such a well taught video! Can’t wait to see your other ones too!
Dear Manjula,
Namaste!
Wow!!! Every single one of your recipes are amazing. I have tried all your subjis, some breads and desserts and so far all of them have come pretty good and tasty. My husband and I love them. Thank you very much for shearing your recipes and videos.
Krishna Vani
you are so very kind and have the greatist heart.. thank you forsharing your recepies with us..shukria! so much shukria!
Hi Manjula,
What a lovely video! I love Indian cooking but have always been too intimidated to try it at home. I’m looking forward to trying this and also your recipe for Bhindi Masala. I was actually first introduced to okra while living in Jaipur — my host family would serve it with Roti for breakfast some days. I have loved it ever since. –Jen
U r really superb like my mom as she knows to cook very tasty dishes, u r also one of the best cooks .I like your each n every dishes & most of it the simple methods of cooking.. Keep ur work go on..
Plz post the recipe of Raj-Kachouri as its one of my favourite dishes & I am dying to make it at home as it tastes very yummy n delicious too.